SC - Sour Cream
Varju at aol.com
Varju at aol.com
Tue Nov 4 11:16:37 PST 1997
In a message dated 97-11-04 09:48:43 EST, you write:
<< Cream Laban is great, but not quite the same as
smetana, the Russian (I think) stuff we've come to know as sour cream. I
believe there's a different bug involved >>
Would this account for different textures and consistancies? I know that
Hungarian tefol (sour cream) is much thinner and generally had the
consistancy of thick yoghurt. Even at its thickest it was nothing like our
sour cream.
Noemi
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